Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.

Thanks. It’s been a labor of love for about 15 years. Some early trial and error, though I can say that I’ve only scorched the roux once. Always a little different, but each time fantastic. Then, of course…

It’s mostly an ingredients list, but then, gumbo is one of those kitchen sink recipes.

Of note:

• bacon first to render fat to help with the other meats and roux
• slice and cook sausage enough to get some crust
• cook chicken skin side down first (plus some seasoning on the back; do not fully cook, just building flavor)
• chop things in between (throw shrimp shells and veggie scraps into small pot to build out broth)
• before starting the roux (equal fat to flour at low/med heat), go to the bathroom, rest a moment, have something pleasant/familiar playing in the background, and grab a fresh beverage
• drop temp and carefully dump veggies, then reset temp to med
• drop in remaining bits, except for shrimp and simmer a few hours (make rice somewhere in this time)
• add shrimp 5 minutes prior to serving

Many thanks. Don’t get to cook as often as I’d like currently and it’s one of my favorites, so felt the need to document and share.

Now I am exceedingly full and looking forward to tomorrow, when it will taste even better.

Still plenty to go 'round. Merry Christmas!

Thank you. Was tempted to take it further, but then my legs were getting restless and…